Very good and fun to make, but you really need to have access to an open flame on a gas oven or even a grill. Electric burners doesn’t cut it. In 1991 Greg and I went on a camel trek into the Thar desert out of Jaisalmer in Rajasthan, India. Our guides made these for us on a campfire for every meal.
2 ½ c whole wheat bread flour
2 ½ c whole wheat pastry flour
1/2 t salt
2 c cold water
Mix the two types of flour together in a medium sized bow. Then add 4 cups of the mixture to a separate large bowl and stir in the salt. Add the 2 cups of water and mix with wooden spoon. Add another 1/2 c of the flour and mix until smooth and elastic. Pour out on a floured board and knead for a few minutes, adding flour as needed. Let rest 5-10 minutes. Divide into 16 equal pieces and roll each into a ball, keeping each on a floured surface. Use a wooden rolling pin to roll out each ball into a circle about 1/8 inch thick on a floured board.
Heat a cast iron pan over medium heat. Cook each chapati for 1 or 2 minute per side until little bubbles form and the chapati is soft but not stiff. At this point set over the stove burner or grill set to low or medium heat. Let it sit for a minute or so, and then flip. Watch carefully and adjust the flame as necessary so they don’t burn. A perfect chapati will puff up like a balloon. Use tongs to remove from the flame and serve at once! They are best hot.
They will keep tightly wrapped in the fridge for days, and they freeze well too.
adapted from Horn of the Moon page 67